Rosella at the Rand’s Concha French Toast
This south of the border remake from Rosella at the Rand in San Antonio takes French toast to new heights. Chef Devin Galarneau sourced fresh concha (pan dulce) from a local panaderia. It’s crispy on the outside, light as a feather on the inside and one of the most unique and delicious French toast we’ve ever tasted.
Ingredients
- 1 ½ cups Half & Half
- 3 eggs lightly beaten
- ½ cup sugar
- ½ Tablespoon vanilla extract
- ¾ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 2-3 large Conchas sourced from local panaderia
- Fresh Berries for serving
- Lemon curd store bought
- Powdered sugar for dusting
Instructions
- In a medium bowl, whisk the half-and-half with the eggs, sugar, vanilla, nutmeg and cinnamon.
- Heat a griddle to 350 degrees, or moderate heat. Slice each concha into 4 strips. Quickly dip them in the half-and-half mixture. Cook the slices on the griddle or skillet until golden brown and just cooked through, 1 to 2 minutes per side.
- Meanwhile, spread the lemon curd on 4 plates. Stack two to three concha pieces on each plate and top with whipped cream, berries, and powdered sugar.
Notes
This recipe is courtesy of Rosella at the Rand in San Antonio.
Photo Credit: David Ramirez
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